El Panchito

Name: El Panchito Recipe
Yield: 8
Ingredients: Ingredients:; 4 medium eggplants (about 1 pound each) split lengthwise; 2 cups water; 1 teaspoon salt; 4 tablespoons vegetable oil; 2 onions chopped (about 2 cups); 2 large garlic cloves finely chopped; 1/2 pound uncooked large shrimp peeled deveined coarsely chopped; 1/2 pound fresh bay scallops; 1/2 teaspoon cayenne pepper; 1/2 teaspoon cumin; 1/2 tsp Mex oregano; freshly chopped cilantro leaves (1/2 bunch); freshly squeezed lemon juice (1/2 lemon); 1 cup plus 2 tablespoons dry Italian-style breadcrumbs; 1/2 pound crabmeat drained well picked over; CHILE CON QUESO; Ingredients:; 60 ml (1/4 cup) crumbled Asadero cheese or other mild cheese; 120 g (4 oz.) chopped jalape�o chilis or 4 poblanos julienned; 60 ml (1/4 cup) light cream; 1/2 onion minced; A pinch of cumin; Salt to taste; Method:; Put everything into a saucepan; let simmer over low heat until the cheese has melted;

Number of Servings: 8

Ingredients

Ingredients:4 medium eggplants (about 1 pound each), split lengthwise2 cups water1 teaspoon salt4 tablespoons vegetable oil2 onions, chopped (about 2 cups)2 large garlic cloves, finely chopped1/2 pound uncooked large shrimp, peeled, deveined, coarsely chopped1/2 pound fresh bay scallops1/2 teaspoon cayenne pepper1/2 teaspoon cumin1/2 tsp Mex oreganofreshly chopped cilantro leaves (1/2 bunch)freshly squeezed lemon juice (1/2 lemon)1 cup plus 2 tablespoons dry Italian-style breadcrumbs1/2 pound crabmeat, drained well, picked overCHILE CON QUESOIngredients:60 ml (1/4 cup) crumbled Asadero cheese or other mild cheese120 g (4 oz.) chopped jalape�o chilis or 4 poblanos, julienned60 ml (1/4 cup) light cream1/2 onion, mincedA pinch of cuminSalt to tasteMethod:Put everything into a saucepan; let simmer over low heat until the cheese has melted;

Directions

METHOD:
Preheat broiler. Arrange eggplants on large baking sheet. Pierce with fork. Broil 4 minutes per side. Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact. Place eggplant pulp in heavy medium saucepan. Pour 2 cups water over. Add 1 teaspoon salt. Bring to boil. Reduce heat, cover & simmer 15 minutes. Uncover & simmer until eggplant is very tender & liquid evaporates, about 5 minutes. Remove from heat.
Preheat oven to 375�F. Brush eggplant shells with 1 tablespoon oil. Bake until shells are tender but still hold shape, about 20 minutes.
Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions & garlic; saut� until tender, about 5 minutes. Add boiled eggplant, shrimp, scallops & cayenne, cumin, oregano; saut� until shrimp & scallops are cooked through, about 4 minutes. Remove from heat. Stir in 1 cup breadcrumbs, cilantro, lemon juice & crabmeat. Season with salt & pepper. Fill eggplant shells with seafood mixture. (Can be prepared 1 day ahead; refrigerate.)
Preheat oven to 375�F. Sprinkle stuffing with remaining 2 tablespoons breadcrumbs. Bake stuffed eggplants until heated through, about 30 minutes. Top with chile con queso. Let stand 5 minutes. Serve hot.

Number of Servings: 8

Recipe submitted by SparkPeople user NETCOOL75.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving